SUMATRA

Sumatra is a distinctive area for Indonesian coffee production. A volcanic island with good elevation and fertile volcanic soil, two great characteristics for a successful cultivation. On this large island, the best arabica coffees come from the northern provinces of Aceh and North Sumatra around Lake Toba. Gayo coffee is sourced in the Aceh region from several small villages around the Central Gayo regency.

ROAST: Medium  

BEAN ORIGIN

• Region: North Sumatra & Aceh Provinces
• Varieties: Tin Tin, Catimor, Ateng, Bourbon
• Altitude: 1,200 - 1,600 meters
• Soil Type: Volcanic
• Harvest: Sept. - June (Peaks in Nov/Dec. & April/May)
• Processing: Wet Hulled
• Drying: Sun/Patio or raised beds
• Certifications: Rainforest Alliance; Fair Trade; Organic

TASTING NOTES

• Aroma: Chocolate, brown spice
• Flavor: Dark chocolate, earthy, molasses, dried red fruit
• Aftertaste: Lingering, rich, chocolaty
• Acidity: Mild, winey
• Body: Rich, smooth, creamy